《4种复合型涂膜剂对鸡蛋的保鲜效果 Preservative Effect of Four Composite Natural Coatings on Eggs》.pdfVIP

4种复合型涂膜剂对鸡蛋的保鲜效果 张帅，马美湖球，蔡朝霞 (华中农业大学国家蛋品加工技术研发分中心，湖北武汉430070) 摘要：为研究对比不同涂膜剂对鸡蛋品质的影响，选用植物油、乳化剂、抗氧化剂、抑菌剂(植物精油)为原料， 依据课题组已选配方，分别复配成油溶型和乳化型两类(4种)复合型植物涂膜剂，对鲜蛋作喷雾涂膜处理，并在 鲜效果最差。4组涂膜组质量损失率、蛋黄指数、蛋清pH值指标略优于矿物油对照组，而优于未涂膜空白对照组。 添加植物精油有抑菌作用，保藏期内均未测出内容物微生物。通过对鲜蛋清洗后涂膜，能起到较好的保鲜效果，植 物涂膜剂安全、无毒，具有很大的应用前景。 关键词：鸡蛋；天然涂膜剂；禽蛋保鲜：植物精油 PreservativeEffectofFour Natural on CompositeCoatingsEggs ZHANGShuai，MAMei．hu半，CAIZhao．xia for Researchand Center (National DevelopmentEggProcessing，HuazhongAgriculturalUniversity，Wuhan430070，China) Abstract：Theofthis wasto and the effectsofdifferent compare compositecoatings objectivestudy explore preservative were from andantibacterial on eggs．Fourcoatingspreparedoil，emulsifyingagent，antioxidant materials(essentialoils)and theireffectsonthe of 135 of at20℃wereexamined．Resultsrevealedthatthe qualityeggsduringdaysstorage coatings could atlevelAfor30 and at Bfor90 H-Y kecp oil-CMC)andtype(maize keepeggs days eggsgrade days．C-Dtype(soybean oil-xanthan hadbetler werefollowedZ Y gum)coatingspreservativeeffect，which by type(palmoil)andtype(maizeoil)． index were thanthoseofthemineraloil The andalbumenoffour better weight pH coating slightly group loss，yolk groups and betterthanthoseofuncoatedcontrol essentialoiladdedto ha